"Eat Clean" Black Bean Soup

This is a great “clean out the fridge” kind of soup–I had some bell peppers that were looking a little sad, so this soup was a delicious way to use them up.  The flavor is reminiscent of the 10-Minute Tortilla Soup, but more veggie and less Mexican.

This recipe is out of the Eat Clean Diet Cookbook.

"Eat Clean" Black Bean Soup
"Eat Clean" Black Bean Soup
Recipe type: Soup
  • 2 ribs celery, trimmed and coarsely chopped
  • 1 fat carrot, peeled and chopped
  • 1 small onion, peeled and chopped
  • 1 red pepper, seeded and de-veined, chopped
  • 1 green pepper, seeded and de-veined, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried cumin
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp chili powder
  • 2 cups low-sodium vegetable stock
  • 2 cans black beans
  • 1 can diced tomatoes
  • 1 cup frozen corn, thawed
  • salt and pepper to taste
  1. In large, deep pot, saute celery, carrot, onion and bell peppers until onion becomes translucent, about 8 minutes.
  2. Add garlic and spices and cook another 2 minutes.
  3. Add vegetable stock or broth, beans, and tomatoes.
  4. Bring mixture to a boil and then reduce heat.  Cover and let simmer for about 20 minutes.
  5. Puree soup to desired consistency in a couple batches in the blender or use an immersion blender.  I like mine thicker and chunkier, so I used the Vitamix at a 3-4 setting.
  6. Add corn and let soup simmer for minutes.  Season with salt and pepper and serve hot.

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